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Advanced Bakery and Confectionery

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Advanced Bakery and Confectionery SAMPLE QUESTIONS ADVANCED BAKERY AND CONFECTIONERY 1. When hot water is added to starch, the cells swell and burst. What is the process known as? a. Hydrogenation b. Gelatinization c. Polymerization d. Water absorption 2. Hydrogenation is carried out in the presence of a catalyst. Name it? a. Nickle b. Cadmium c. Iron d. Barium. 3. Name the Coloring matter present in wheat? a. Gluten b. Testa c. Epicarp d. Bran 4. Fat used as a frying medium must have. a. A high smoke point. b. Low moisture content & high stability. c. High melting point d. High clarification point 5. What is the other name for Sponge and dough method of making bread? a. Slack dough method b. Continuous dough method c. Chorleywood process d. Lean dough method 6. Which frozen dessert is similar to an ice-cream cake and is made by layering 3 different kinds of ice-cream with a layer of Genoese sponge? a. Gelato b. Bombe c. Spuma d. Casatta 7. Percentage of bran present in a wheat grain. a. 10 % b. 15 % c. 13 % d. 9 % 8. Name the process by which yeast changes sugar into carbon dioxide and ethyl alcohol? a. Kneading b. Proofing c. Fermentation d. Knocking back 9. Which family of grasses does wheat belong to? a. Triticum b. Compactum c. Durum d. Spelta 10. Which are the insoluble proteins that are present in flour which give strength & elasticity to the dough? a. Gladin and Glutenin b. Gluten and Gladin c. Glutenin and Gladin d. Gluten and Gladin 11. What is Glucose also known as? a. Maple syrup b. Corn syrup c. Malt syrup d. Chocolate syrup 12. Which of the following syrup is obtained from barley? a. Malt syrup b. Maple syrup c. Lactose d. Invert sugar 13. Creaming of fat and sugar will be termed as aeration by? a. Chemical leavening agent b. Lamination c. Combination of leavening agents d. Mechanical leavening agent 14. What is yeast termed as? a. Bug b. Virus c. Bacteria d. Fungi 15. Which chemical raising agent is known as VOL? a. Sodium carbonate b. Ammonium carbonate c. Calcium carbonate d. Potassium carbonate 16. What is another name for creaming method of cake making? a. Flour batter method b. Sugar batter method c. Boiled method d. Blending method 17. What is the right temperature for hard crack stage of sugar craft? a. 159 °C b. 145°C c. 129 °C d. 150 °C 18. With what is Dutch-processed cocoa treated with? a. Cream of tartar b. Acid c. Alkali d. Alcohol 19. Which sugar is poured into moulds, and is almost always used for the base and structural elements of showpieces? a. Pulled sugar b. Moulded sugar c. Blown sugar d. Cast sugar 20. Which is the first country to introduce chocolate in Europe? a. Britian b. Spain c. Switzerland d. Portugal 21. Egg whites will whip into better foam if, they are? a. They are at room temperature. b. They contain some bicarbonate of soda. c. They are made using a small amount of oil. d. They are chilled. 22. In one of the following, cocoa butter is replaced by hydrogenated fat and a stabilizer. Which one is it? a. Couveture b. Compound chocolate c. Bitter chocolate d. Sweet chocolate 23. What are whipped egg white sweetened with sugar called as? a. Macaroon b. Italian meringue c. Meringues d. Sabayon 24. Meringues are usually left on top of the oven for drying. What are they known as? a. Butter cookies b. Forgotten Cookies c. Bachelor buttons d. Macaroons 25. which one of the following products do not contain meringue? a. Key lime pie b. Pavlova c. Babka b. Baked Alaska 26. Liquid glucose is used in the manufacture of which product? a. Gum paste b. Flower paste c. Fondant d. Royal icing 27. Which chocolate must have cocoa butter and sugar added to it, but should contain at least 35% chocolate liquor? a. Dark chocolate b. Sweet chocolate c. Semi-sweet chocolate d. Milk chocolate 28. Which confectioner’s chocolate does not contain cocoa liquor in it? a. Milk chocolate b. White chocolate c. Dark chocolate d. Semi-sweet chocolate 29. In the manufacturing process, chocolate is rolled and buffeted for hours to ensure perfect smoothness and flavour. Which stage is it? a. Tempering b. Sorting c. Conching d. Grinding 30. Which is the largest cocoa growing country in the world? a. Brazil b. Mexico c. Ivory coast d. Indonesia 31. What did the Aztecs used cocoa beans as? a. Break fast b. Currency c. Animal feed d. Barter system 32. What does resistant to decolorization mean? a. Alkali fast b. Acid fast c. Having a right PH value d. Heat resistant 33. A cookie or pastry dough with a high proportion of butter or fat to flour. Name it? a. Short crust b. Short dough c. Short cake d. Short batter 34. What is a thick sauce made from puréed and strained fruits called as? a. Compote b. Cobbler c. Coulis d. Nigella 35. Which one of the following is used for coating tablets? a. Dyes b. Additives c. Pigment d. Lakes 36. It literally means ‘pick me up’? a. Ciabatta b. Battenburg cake c. Banoffee d. Tiramisu 37. Which one is a mother sauce used in bakery and confectionery? a. Crème Chantilly b. Crème anglaise c. Creme Patisserie d. Crème caramel 38. Saffron is obtained from the stigmas of the "crocus' plant. It is mainly grown in the Cornwall district of which country? a. England b. France c. Spain d. Portugal 39. Blinis is a traditional buck wheat pancake served with caviar, originally from which country? a. America b. Germany c. Denmark d. Russia 40. Which one of the following German bread is first poached and then baked? a. Rye bread b. Kuglehopf c. Stollen d. Pretzels 41. They are thin, watery icings which form a hard, crisp shell when poured or brushed over cakes and pastries usually made with a fruit flavour etc. a. Glazes b. Rush c. Milk wash d. Egg wash 42. What is a mixture of cream and chocolate in the proportion of 1:2 to which 40% butter is added known as? a. Truffle b. Ganache c. Couverture d. Compound chocolate 43. What are concentrated flavors of fruits, nuts, spices and other plants, in a solution of alcohol known as? a. Essences b. Extracts c. Pulps d. Syrups 44. What is French bread also known as? a. Baguette b. Ciabatta c. Panini d. Hot dog bread 45. Another name for bubble bread. a. Panettone b. Epi bread c. Monkey bread d. Stollen 46. Which pastry is used in the making of Baklava? a. Short crust pastry b. Puff pastry c. Phyllo pastry d. Flaky pastry 47. Which one of the following is a yeast cake that is soaked in syrup and garnished with cream? a. Baba b. Bagel c. Stolen d. Brioche 48. A traditional dessert served during Christmas season, especially in France. a. Christmas cake b. Plum cake c. Boûche de Noël d. Stollen 49. Name of the French patron saint of bakers and pastry chefs. a. St. Patrick b. St. Honore c. St. Anne d. St. Paul 50. Which is a Greek bread which has coloured boiled egg placed in it? a. Simit b. Tsoureki c. Challah d. Bread of the dead .
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